a geologist bakes

May 24, 2016May 25, 2016

Sausage Meatballs in a Creamy Leek Sauce

My poor little baby has been under the weather. A few nights ago, my partner and I had to take turns holding him through the whole night. He was just so sad. Poor little thing. Anyway, as a result I am feeling entirely exhausted (with selling our home and all the usual day to day stuff too). It means that dinner can be a super stressful time, when everyone has had quite enough of the day and we all start getting stroppy.

Meals like this are perfect. Albeit not the very healthiest meal you’re ever going to make but I’m not here to make you skinny. This particular meal is almost exactly that of Nigel Slater, the only differences stemming from the shortcomings of my larder and my dislike of overly spicy foods.

He uses dill and parsley. I had neither.

He recommends two teaspoons of dried chilies. I laughed.

It requires a moment of messing at the start but it really does end in a bowl of happiness so persevere.

Serves 2 not very hungry adults and two very small children

Sausages 600g or thereabouts

Scallions 4

Chili flakes a pinch

Leek 1

Cream 275ml

Pappardelle pasta or something similar

Pop a large frying pan onto a medium high heat and pour in a tablespoon of oil.

Slice your sausages lengthways and peel off their skins before throwing them into a mixing bowl.

Chop the scallions thinly and at an angle and add them to the sausage meat. Pinch in the chili flakes and mix everything together. Best done with your hands.

Wash your hands but don’t dry them – it’ll make it easier to roll your balls..

I made 14 very small balls. Nigel’s balls are much bigger…

Do your balls to your own size preference.

Place them into the hot frying pan and brown on all sides. Mine took about 7mins given their size.

raw meatfierce out of focus

As they brown cut your leek into half moons of 0.5cm thickness.

Measure out the cream.

Bring a large pan of water to the boil for the pasta.

Once the meatballs have browned remove them from the pan and set aside.

Throw the leeks into the meatball frying pan without washing it and reduce the heat to medium. I like to add a dash of boiling water to speed the leeks along but all in they should take about 7mins to soften nicely.

there they are

Cook the pasta according to it’s instructions.

Add the cream to the leeks and stir before returning the balls to the same pan.

nice

Bring this creamy delicousness to a gentle simmer and let it all blip away for 2 or 3mins.

Once the pasta has cooked drain it and add it to the sauce. If the sauce is a little claggy add in a dash of the pasta cooking water.

I garnished mine with some fresh scallions, chili flakes and a drizzle of olive oil but that was just for the photo. I wouldn’t normally bother. I good crack of black pepper is nice though.